Week 2 and 3- lots of repeats and one new recipe

Got behind a little bit, but here's what's been in the CSA the past two weeks
Week 2: May 16, 2020

• 1 lb salad mix'
• 1 head lettuce
• 1 bunch carrots (tip: cut the greens off the carrots when you get them home.  You can use the greens like parsley, and the carrots won't go soft)
• 1 bunch kale
• 1 bunch collards
• 1 kohlrabi
• 1/2 lb spinach

Week 3: May 22, 2020

• 1 lb spicy mustard mix
• 2 heads lettuce
• 1 lb swiss/rainbow chard
• 1 buch radish
• 1 cabbage
• 2 cucumbers
• microgreens

I've cooked a number of things over the past two weeks, and almost managed to eat all the salad.  Fortunately since the lettuce we get from the farm is so fresh, it really keeps well.  I know I'm on lettuce overload right now, but I also know I'll miss it later this summer.

Haven't made too much new recently, but here are some good recipes I've repeated:

• kale pizza
• spinach pizza
• pasta with sausage and mustard greens
• lots of salad
• chimichurri, substituting carrot greens for the parsley

One new recipe I made with the carrots was Lemon Rosemary Chicken Thighs with Vegetables

It was pretty good.  I used the recipe as a starting point, and modified it a bit.  You need:

• 3 tablespoons olive oil
•  2 tablespoons chopped fresh rosemary
• 4 large garlic cloves, pressed through garlic press or finely chopped
•  Juice of 2 lemons
• 1 teaspoon kosher salt (Diamond Crystal)
• 1/2 teaspoon freshly ground Black Pepper
• 2 lbs bone in skin on chicken thighs (this was 4 for me)
• 1 bunch carrots, peeled and cut into relatively uniform pieces (about the size of the "baby carrots" you see at the grocery store).
• 1 lb yukon gold potatoes, cut into roughly 1" chunks (I did not peel them)
• 1 vidalia onion (or other sweet onion) cut into roughly 1" chunks

If you have time, season the chicken thighs w/ 1-2 tsp salt and store in the fridge overnight.

Preheat oven to 425°F (I used the convection feature on my oven)  Cover a sheet pan with Al foil and spray with olive oil.  Whisk together the first six ingredients ( olive oil through pepper).  Add the rest of the ingredients, tossing well to coat. Spread everything out on the sheet pan, making sure the vegetables are in one layer and the chicken thighs are skin side up.  Roast for 40 minutes, checking the chicken with an instant-read thermometer to make sure it's at least 165°F.

Still have the cabbage, cucumbers and kohlrabi to use up!